Buttery Vanilla Breakfast Scones

My sister and her husband came to visit for the weekend! They’re on fall break from school right now and their campus is only about 4 hours away, so they decided to spend the break with us. They got married in July of this past summer and this is the first time we’ve seen them since the wedding, so we’ve had some serious catching up to do. I was the first of 3 girls to get married, so being able to finally share this common stage of life with one of my sisters is so exciting!

Becca has a lot of the same interests as me. We love to craft, we love to create, we love to bake, we love fashion and makeup - basically we haven’t come close to running out of things to do during this little visit. I’m loving how she’s adjusting to being a wife. Even though she’s swamped with classes and work, she still finds so much joy in the little things - like baking banana bread and brownies for her husband and friends in their tiny campus apartment kitchen.

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Kitchen Mishaps + Chunky Peanut Butter Cookies

I woke up ready to bake. I’ve had 2 jars of PB2 (powdered peanut butter) sitting in my pantry for about two weeks now and I’d been wanting to try my hand at some low calorie peanut butter cookies. I knew PB2 would be an awesome substitute for full-fat peanut butter in a lot of different recipes, but I wasn’t sure how well it would fare in baking. Let’s call this my noble attempt.

First off, the number 1 rule of baking is probably this: make sure you have all necessary ingredients in the house before you start mixing your dough. Oops! I had to run out for eggs with a half-measured bowl of peanut butter & sugar sitting on the counter. Not off to a great start.

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